Steamed Chicken In Lettuce Leaf Parcels
Traditionally the Thai’s would use Pandan leaves to wrap around chicken pieces. These leaves are available from Oriental supermarkets.
- Preparation Time: 65 minutes
- Cooking Time: 15 minutes
- Serves: 4
- Product Tags:
Chinese |
Oyster |
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2 Tbsp Sharwood's Real Oyster Sauce
1 Tbsp Sharwood's Light Soy Sauce
1 Tbsp Sharwood's Pure Sesame Oil
1 tsp Rice flour or cornflour
1 clove garlic - finely chopped
¼ tsp Ground white pepper
4 Chicken breasts- cut into 4 pieces
1 Cos lettuce
2 spring onions - shredded to garnish
Cooking Method
Mix the marinade ingredients together. Coat the chicken with these ingredients and leave to marinade for 1 hour. Blanch the lettuce leaves for 1 minute in boiling water, plunge in cold water and drain. Wrap each piece of marinated chicken in a blanched lettuce leaf to form a neat parcel. Place on a rack or plate supported over boiling water. Cover and steam for 10-15 minutes, until the chicken is cooked. To serve place the steamed chicken parcels on a serving dish , garnish with spring onions and serve with sambal kecap or a Thai dipping sauce
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